Rattlesnake Chili

Serves: 8
Total Calories: 98


3 cups cooked beans
1 onion, chopped
1 sweet red or green bell pepper, chopped
2 ears corn, cut from the cob, or 1 (10-ounce) package frozen corn
3 tomatoes, chopped
1 (8-ounce) can tomato sauce
3 - 4 cloves garlic, minced
2 mild or hot chiles, roasted, peeled, and minced
2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon epazote*
2 tablespoons minced fresh cilantro
pinch of ground cloves
salt or vegetable seasoning to taste
1 bottle beer (optional)
juice of 1 lime


Mix all the ingredients together in a large pot (or crockpot), and cook about an hour or longer—the longer the better. Serve with cornbread or tortillas, and perhaps a little grated low-fat dairy or soy cheese. Enjoy!

Variations: Add chopped zucchini or yellow squash, chopped cooked potatoes, or mushrooms. For something deliciously different, try serving this over a baked potato.

*Epazote: An herb native to Mexico commonly used in long-simmering dishes.

Fun Fact: Chile con carne literally means “pepper with meat.” Not an authentic Mexican dish, earliest accounts show it was sold on the square in San Antonio in the last decades of the nineteenth century. Lyndon Johnson suggested chili be named the state food of Texas—it now is.

Nutritional Facts:

Serves: 8
Total Calories: 98
Calories from Fat: 4

This Rattlesnake Chili recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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